Canning Black Beans.

My problem with store-bought canned beans is that I’m often cooking for myself – so I don’t need the entire can of beans and end up throwing half of them out.  I wanted to can half-pints so that there would be less waste.  Plus, as usual, it never hurts to know exactly what is going into your food!  Thanks to theprairiehomestead.com for the instructions.

Ingredients:

  • Dried beans (kidney, black, navy, pinto, etc.)
  • Water

Instructions:

  • Remove any foreign objects from dried beans.
  • Place in large bowl and cover with water.
  • Soak overnight.
  • Drain and rinse beans.
  • Place in large pot.
  • Cover with 2 inches of fresh water.
  • Bring to a boil, stirring frequently and watching to prevent boiling over.
  • Ladle beans into hot jars, leaving 1 inch headspace.
  • Fill with cooking liquid, remove air bubbles, and again leave 1 inch headspace.
  • Put lids and rings on jars.
  • Place jars in pressure canner and process at 10 pounds pressure (pints for 75 minutes, quarts for 90 minutes).
  • Remove from canner and let cool.

Notes:

  • If you’re looking for an easy first canning recipe to try, this is it.  You really can’t get any simpler.  For some basic canning instructions, see my pressure canning blog.
  • I got to use my rockin’ new huge stainless steel bowl from Ikea for this project.  Point being – use a big bowl, the beans will grow as they soak!
  • I made three pounds of dry beans, and ended up with 24 half pints of canned beans.
  • A good use for beans – I keep little single serving bags of pre-cooked rice in the freezer, along with single serving bags of cooked chicken (chopped up).  For a quick meal, grab a bag of rice, a bag of chicken, a can of beans – heat, mix in taco seasoning, and eat with tortilla chips or in a wrap.  Garnish with whatever fresh ingredients you like (i.e. shredded cheese, tomatoes, sour cream, guacamole..).
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